Preparation

For the pancakes: Beat the ingredients for the pancakes, while adding the flour to obtain the standard batter thickness. Add the pinch of salt, a little oil and finish beating. Leave the mixture to sit for 10-15 min., then fry the pancakes in a lightly greased pan. You need to get 17-20 pancakes but it does depend on the size of your pan.

For the hazelnut paste: Beat the cream to a fluffiness and put it for 1 hour in the fridge. Beat the egg whites with the sugar in a water bath for 2-3 min., enough for the sugar to melt. Remove the bowl and finish beating to a fluffy snow.

Separately, beat the butter with the hazelnut spread and vanilla. If you don't have ready-made hazelnut spread, simply grind some hazelnuts as finely as possible and homogenize with a little butter. Carefully combine all of the components together, while adding the cream and egg whites to the hazelnut mixture.

For the ganache: Crumble the chocolate. Heat the cream well, remove from the stove and drop the chocolate in it. Leave it for a few min. without stirring. Then begin stirring from the middle going outward until everything becomes homogenized. If desired you can add a lump of butter too.

Assembling the cake: Bind the pancakes together with the hazelnut cream (be sure to use it as soon as you make it). You can smear on a thin ganache layer every 2-3 pancakes on top of the hazelnut paste.

Assemble the pancake cake, cover evenly with the chocolate ganache (you have to use it while it's still liquid but somewhat cooled).find similar recipes here